Smothered Chicken and Biscuits

Recipe Courtesy of Rose Rock

Based on 12 Reviews

Servings: 4 to 6; About 12 biscuits
Prep Time: 25 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 whole chicken fryer, cut into pieces
2 cups all-purpose flour, plus more for work surface
1 tablespoon Paula Deen’s House Seasoning
2 ribs celery, chopped
1 onion, chopped
2 scallions, chopped
1/2 cup water

Biscuits:
2 cups self-rising flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1/2 cup shortening
1 cup milk
2 tablespoons butter

Directions

For the chicken:

Heat the oil in skillet over medium heat.

Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.

For the biscuits:

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs.

The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.

Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken.

Tools You May Need

Paula Deen's House Seasoning

Show: Paula's Best Dishes Episode: Rock It Out
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Reader Comments:

thank you

By Anonymous on November 03, 2011

I love this recipe because its very similar to smothered chicken and rice that I ate growing up as a kid. I altered this recipe by NOT dredging the chiken with flour, simply frying the chiken it oil, replacing the water with 1cup of good chicken stock and then adding a little flour( to make a good gravy). This was wonderful!!! Oh yes, and instead of the full salt content for the biscuits I used only 1/8 of a teaspoon...D-LISH!

By CreoleBelle on August 19, 2011

Thank you all for your comments. We have amended the recipe as the salt content was way too high. Mrs. Rock (Chris'wonderful mother) said she sometimes adds a lot and sometimes none! We feel the salt content is too high and have made the changes to 1 teaspoon, we have also reduced the sugar to 1 teaspoon. Thank you all for making this recipe a great one!

By Libbie Summers, Senior Food Editor on April 02, 2011

Hi Dorothy, Here is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/biscuits_with_milk_gravy

By Jonathan Able on March 31, 2011

K, ummmm the biscuts are way tooooooo salty, we even used 1.5 tsp instead. You might want to try 1/2 tsp or just 1 tsp. But good grief, it was like "oh yum, salty biscuts..." The chicken,..... I don't know, it wasn't that bad but not really anything to write home about (not that I ever have written home about anything, I mean who would I write to that wouldn't be like "why did you send a letter to the house?" any way, the chicken was a bit greasy, it was juicey (but what wouldn't be that was cooked in its own grease and olive oil?) it did have some flavor, but I still needed to salt mine.......OH! Just had and idea! put the salt you reduced from the biscuts and put it in the chicken! Wowza....I'm a smart one. Any who.....go ahead and make it, don't let me from discouraging you from whipping up some of your magic in your domestic bistro.

By Willie on March 23, 2011

Paula I am looking for the biscuit recipe that was on your show March 17th. Can you help me out. Thanks

By dorotyh boston on March 17, 2011

The best dish I ever made..uncovered..I thank you..and my whole family thanks you to. Much Love Paula......

By Terri on January 13, 2011

I tried the biscuits and the salt is wrong!!! They are bad! Really salty! I think its 1 1/2 teaspoons not tablespoons! Im going to try them again with less salt!

By brenda urbanczyk on January 04, 2011

Tasty when I cooked with lid off

By Anonymous on December 29, 2010

I think something is very wrong with this recipe. The chicken breading was very tasty but turns to mush when you cover. I would take the cover off for the last 10 minutes. Also, there has to be a misprint in the biscuit recipe. 1-1/2 TABLESPOONS of salt added to self-rising flour, which already has salt in it? BLECK! Too much shortening in the recipe too. Should only use 1/4 c, unless you like a heavy, dense ultra salty biscuit.

By Anonymous on August 27, 2010

It came out great!!!

By Anonymous on April 11, 2010

CAKE

By Anonymous on March 22, 2010

Pauladeen.com

Smothered Chicken and Biscuits

Ingredients Add to grocery list

Directions

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